Teriyaki Chicken Stir Fry is my favorite! It is super easy and quick to make with tender chicken and tender-crisp veggies in a sweet sticky sauce. I serve this over noodles or rice for a delicious, no-fuss weeknight meal.
INGREDIENTS
3 tbsp olive oil, divided
2 chicken breasts, cut into 1-inch pieces
3 tbsp cornstarch
½ medium onion, chopped into fairly small pieces
½ tsp garlic powder
½ red bell pepper, cut into fairly small pieces
2 c. broccoli florets, cut into fairly small pieces
1 c. uncooked rice
Pepper to taste
Sauce:
1 tsp fresh ginger, grated
¼ c. (packed) brown sugar
2 cloves garlic, minced
2 tbsp soy sauce
½ c. chicken broth
3 tbsp mirin
1 tbsp cornstarch
1 tsp rice vinegar (or apple cider vinegar)
How to make Teriyaki Chicken Stir Fry
Step 1: To a medium bowl, add the sauce ingredients and mix well.
Step 2: Into bite-sized pieces, slice the veggies and onion. Into 1-inch pieces, cut the chicken. To a bowl, add the chicken pieces and sprinkle with the garlic powder and pepper. Toss well. Next, add the cornstarch and mix well until everything is coated.
Step 3: Heat 2 tbsp oil in a deep skillet over medium-high heat. Once hot, add the chicken pieces (in batches) and cook for about 4 minutes. Flip the pieces of chicken and continue to cook the other side for an additional 3 to 4 minutes until brown and the internal temperature of the chicken reaches 165 degrees. Before cooking the second batch of chicken, drizzle another tbsp of olive oil into the pan. To a plate, transfer the cooked chicken.
Step 4: Add a little splash of olive oil if the pan is dry. Add the onions and cook for about a minute, stirring often. Next, add the broccoli and peppers. Continue to cook for another 3 minutes, stirring occasionally. At this point, the veggies should be tender-crisp.
Step 5: Return the chicken to the pan and whisk in the sauce. Allow the sauce to bubble until thickened, stirring.
Step 6: Remove the pan from the heat when done and serve the Teriyaki Chicken Stir Fry right away over noodles or rice. Enjoy!
NOTES:
If you cannot find mirin (a sweet Japanese rice wine), you can use the grocery store’s version.
Freeze the fresh ginger before grating. It makes it easier.
